Meat_2016_1st.pdf

~(8/11/2015) Gary Lewis -1st Qtr FY 16 menu specs.docx Pageffi National Menu Specifications Quote Sheet

Institution: FTC Oklahoma City· Fiscal Year: --=-16=---- Quarter: .-1.§L

Failure to comply with the National Menu Specifications will result in your quoted item not being considered for award. No specification substitutions will be accepted. If a specification does NOT state it must be a product of the United States or Canada, it is acceptable for it to be a "product of' a Foreign Country and distributed in the United States. V\lhen options are offered on the specifications, ~is the FSA's detenmination as to what options are put out to bid. Not all options need be put out for bid. (i.e. cans and poudles).

Item DesCription

MEATS

M-1 Beef, Ground, 80% Lean, IMPS 136, delivered Frozen. Ground Beef shall consist of chopped fresh LB 15000 and/or frozen beef without seasoning. In addition product must be produced from current raw material, no bench trimmings, steak trim, or re-ground product to be used as raw material. Finished product shall not contain more than 20 percent fat, and shall not contain added water, phosphates, binders, or extenders. No partially defatted tissue or advanced meat recovery product.

PRODUCT MUST BE 6 MONTHS OR YOUNGER UPON DELIVERY WITH THE DATE CLEARLY

ON THE LABEL, (NO STAMPED OR WRITIEN DATES ALLOWED). When beef cheek meat (trimmed beef cheeks) is used in the preparation, the amount of such meat shall be limited to 25 percent; (NO ORGAN OR TONGUE MEAT) Delivered cases must be labeled All Beef, Pure Beef, or 100% Beef and with fat percentage. Manufacturer's letters will NOT be accepted in lieu of labeling. Upon delivery, product must have a rosy red appearance. Product that is grey, brown or tan in color will be rejected. Clear 1 mil or thicker sealed bags. No open bags, opaque or colored baas. Note weiaht of oackaaina and case size on bid.

[jS/11 /2015) Gary Lewis - 1st Qtr FY 16 menu specs.docx Pa9elli

Institution: FTC Oklahoma City Fiscal Year: _1..:..;6~- Quarter: ..J.g_

Failure to comply with the National Menu Specifications will result in your quoted item not being considered for award. No specification substitutions will be accepted. If a specification does NOT state it must be a product of the United States or Canada, it is acceptable for it to be a "product of' a Foreign Country and distributed in the United States. When options are offered on the specifications, ~is the FSA's detennination as to what options are put out to bid. Not all options need be put out for bid. (i.e. cans and pouches).

M-2 Beef, Ground, Patties, IMPS 1136, 80% Lean, Frozen, Round in Shape, with Paper Separation or LB 15000 Individually Quick Frozen. Ground Beef Patties shall consist of chopped fresh and/or frozen beef without seasoning. In addition product must be produced from current raw material, no bench trimmings, steak trim, or re-ground product to be used as raw material. Finished product shall not contain more than 20 percent fat, and shall not contain added water, phosphates, binders, or extenders. No partially defatted tissue or advanced meat recovery product. PRODUCT MUST BE

6 MONTHS OR YOUNGER UPON DELIVERY WITH THE DATE CLEARLY ON THE LABEL, (NO

STAMPED OR WRITTEN DATES ALLOWED). When beef cheek meat (trimmed beef cheeks) is used in the preparation, the amount of such meat shall be limited to 25 percent; (NO ORGAN OR TONGUE MEAT) Delivered cases must be labeled All Beef, Pure Beef, or 100% Beef and with fat percentage. Manufacturer's letters will NOT be accepted in lieu of labeling. Upon delivery, product must have a rosy red appearance. Product that is grey, brown or tan in color will be rejected.

Product to be packed in 10 to 60 lb cases. Clear 1 mil or thicker bags. No open bags, opaque or colored baQs. Size of patty to be determined locally and size noted on bid.

M-3 Beef Roast, Raw Beef Top or Bottom Round (Gooseneck), IMPS 168, 169, 169A, 170, 170A, 171 B. LB Frozen, weight range 12 to 281b. Quote MUST indicate actual IMPS & average roast weight of !quoted item.

M-4 Beef for Stewing, Raw, IMPS 135A, diced pieces must be sized- not less than a 3/4" cube or not more LB than a 1-1/2 "cube and no individual surface must be more than 2.5 inches in length, the fat thickness of the surface and or seam fat must not exceed 1/4 inch at any point. Product to be packed in 10 to 40 lb cases. Delivered Frozen. VEAL is not a substitute for this specification.

I (8/11 /2015) Gary Lewis - 1st Qtr FY 16 menu specs.docx Page@]

Institution: FTC Oklahoma City Fiscal Year: _1.:..;6:;.....__ Quarter: ..J.g_

Failure to comply with the National Menu Specifications will result in your quoted item not being considered for award. No specification substitutions will be accepted. If a specification does NOT state it must be a product of the United States or Canada, it is acceptable for it to be a "product of' a Foreign Country and distributed in the United States. When options are offered on the specifications, it is the FSA's detemnination as to what options are put out to bid. Not all options need be put out for bid. (i.e. cans and poudles).

CHICKEN

M-5 Chicken, Boneless, Skinless, Raw, White Meat (Tender or Breast Meat), Frozen, A or B quality per LB 25000 the USDA, United States Classes, Standards and Grades for Poultry Agricultural Marketing Service (AMS) 70.200 et seq. Boneless, skinless breasts must be free of cartilage and fat. Boneless breasts (excluding the attached tenderloin) must be free of tendons. Tendons normally associated with tenderloins are permitted. Tenderloins or boneless, skinless parts must be free of blood clots, bruises, cuts, tears, and holes in the muscle tissue. Slight discolorations and separation of the muscle tissue is permitted on boneless, skinless parts, provided it does not detract from the appearance of the product. Boneless, skinless parts may be diced. The dicing process must result in size-reduced portions of meat that are intact, not mutilated, and with surfaces relatively smooth in appearance. Individual size-reduced portions of meat must be relatively uniform in size and shape, and consistent with the size reduction process. Unbreaded. Packed in poly bag boxes. All packaging and packing materials must be clean and in new condition .. Products produced or labeled with any phrase "under religious exemption" will be refused.

M-6 Chicken, Boneless, Skinless, Raw, Thigh, Meat, Frozen, A or B quality per the USDA, United States LB Classes, Standards and Grades for Poultry Agricultural Marketing Service (AMS) 70.200 et seq.

Boneless thighs must be free of cartilage, fat, tendons, blood clots, bruises, cuts, tears, and holes in the muscle tissue Boneless, skinless parts may be diced. The dicing process must result in size-reduced portions of meat that are intact, not mutilated, and with surfaces relatively smooth in appearance. Individual size-reduced portions of meat must be relatively uniform in size and shape, and consistent with the size reduction process. Unbreaded. Packed in poly bag boxes. All packaging and packing materials must be clean and in new condition. . Products produced or labeled with any phrase "under religious exemption" will be refused.

M-7 Chicken, Leg Quarter, Raw, Whole, Ready to Cook, Frozen, IMPS P1031 Broiler Leg, United States LB Classes, Standards and Grades for Poultry Agricultural Marketing Service (AMS) 70.200 et seq, Unbreaded. ''Whole Leg quarter'' consists of a poultry thigh and drumstick (attached), with a portion of the back attached .. Delivered amounts of Leg Quarter portions can be random sizing, with the portion size not to be smaller than 10 ounce and not to exceed 20 ounces. Packed in poly bag boxes. All packaging and packing materials must be clean and in new condition. Products produced or labeled with any phrase "under reliQious exemption" will be refused.

({8111/2015) Gary Lewis- 1st Qtr FY 16 menu specs.docx Page@]

Institution: FTC Oklahoma City Fiscal Year: .......:..;16:,...__ Quarter: __j_g_

Failure to comply with the National Menu Specifications will result in your quoted item not being considered for award. No specification substitutions will be accepted. If a specification does NOT state it must be a product of the United States or Canada, it is acceptable for it to be a "product of' a Foreign Country and distributed in the United States. When options are offered on the specifications, it is the FSA's determination as to what options are put out to bid. Not all options need be put out for bid. (i.e. cans and pouches}.

M-12 Turkey, Boneless, Roast, Raw, Natural, Boned Rolled and Tied, netted or in roasting pack, 8 -121b LB Range, Breast Meat (Minimum) 50%, Skin (Maximum) 12.5%. Products produced or labeled with any phrase related to "under religious exemption" will be refused.

M-13 Turkey Ham, Frozen, Fully Cooked Chunked and Formed, (No ground, MST or Comminuted meat) LB 5000 No More than 20% Water Added, (No Turkey Ham Picnics), All ingredients in the product must be listed in the ingredients statement on the label in order of predominance, from highest to lowest amounts in accordance with the USDA Food Safety Inspection Service (FSIS) Food Standards and Labeling Policy. Manufacturer's letters will NOT be accepted in lieu of labeling.

M-14 Turkey Burger, Ready to Cook or Fully Cooked, Natural, White or Dark Turkey, Any weight, Any fat LB 5000 and sodium content. (CID A-A-20300, Type I or II, Type of turkey meat A-C, Style 2, Any weight, Any fat and sodium content). Size of patty to be determined locally and size noted on bid.

M-15 Turkey Bacon, Smoked or Unsmoked, Chopped and reformed Turkey, Cured or Uncured, Any fat LB 2500 and sodium content. Size of package to be noted on bid.

~(8/11/2015) Gary Lewis- 1st Qtr FY 16 menu specs.docx PagemJ

Institution: FTC Oklahoma City Fiscal Year: --=-16=---- Quarter: .....1.§!__

Failure to comply with the National Menu Specifications will result in your quoted item not being considered for award. No specification substitutions will be accepted. If a specification does NOT state it must be a product of the United States or Canada, it is acceptable for it to be a "product of' a Foreign Country and distributed in the United States. VVhen options are offered on the specifications, it is the FSA's detenmination as to what options are put out to bid. Not all options need be put out for bid. (i.e. cans and pouches).

· ttem DeScription

FRANKFURTERS

M-20 Frankfurters (Hot Dogs), Fully Cooked, Frozen, Beef, 6 inch, 10:1 Ratio, Skinless, Without non-meat LB 2500 binders and extenders or With non-meat binders and extenders (such as nonfat dry milk, wheat, rice, soy flour, or soy protein concentrate. (IMPS 800, Major Ingredient D or D1 OR CID A-A- 20341, Meat Species II, Size A. Ratio 1, Non-meat binders and extenders (a) or (b). The finished product shall not contain more than 30 percent fat or no more than 10 percent added water, or a combination of 40 percent fat and added water. Non-meat binders and extenders may be used up to 3.5 percent or isolated soy protein may be used up to 2 percent in the frankfurters per 9 CFR §

424.21 (c). All ingredients in the product must be listed in the ingredients statement on the label in order of predominance, from highest to lowest amounts in accordance with the USDA Food Safety Inspection Service (FSIS) Standards and Labeling Policy. Manufacturer's letters will NOT be accepted in lieu of labeling.

M-21 Frankfurters (Hot Dogs), Fully Cooked, Frozen, Turkey or Chicken (or combination thereof), 6 inch, LB 10:1 Ratio, Skinless, Without non-meat binders and extenders or With non-meat binders and extenders (such as nonfat dry milk, wheat, rice, soy flour, or soy protein concentrate. (IMPS 800, Major Ingredient P or P1 OR CID A-A-20341, Meat Species IV or V, Size A, Ratio 1, Non-meat binders and extenders (a) or (b). The finished product shall not contain more than 30 percent fat or no more than 10 percent added water, or a combination of 40 percent fat and added water. Non-meat binders and extenders may be used up to 3.5 percent or isolated soy protein may be used up to 2 percent in the frankfurters per 9 CFR § 424.21 (c). All ingredients in the product must be listed in the ingredients statement on the label in order of predominance, from highest to lowest amounts in accordance with the USDA Food Safety Inspection Service (FSIS) Standards and Labeling Policy. Manufacturer's letters will NOT be accepted in lieu of labeling.

Page @Jil I (8/11/2015) Gary Lewis- 1st Qtr FY 16 menu specs.docx

Institution: FTC Oklahoma City Fiscal Year: _1-'-'6=---- Quarter: ___1§t_

Failure to comply with the National Menu Specifications will result in your quoted item not being considered for award. No specification substitutions will be accepted. If a specification does NOT state it must be a product of the United States or Canada, it is acceptable for it to be a "product of' a Foreign Country and distributed in the United States. VI/hen options are offered on the specifications, it is the FSA's determination as to what options are put out to bid. Not all options need be put out for bid. (i.e. cans and pouches).

BURRITOS

M-24 Burritos, Prepared, Frozen, Lunch/Dinner, Bean and Cheese with Red or Green Chilies, Non-Fried EA 10000 Oven Ready, Any Size, Any Fat Range. (CID A-A-20292, Type II, Flavor B & E, Size 9, Any Fat Range). The prepared burritos shall have a flour tortilla rolled around the filling and have tucked ends. Size of burrito to be local specification and size noted on bid.

CHEESE

C-1 Cheese, Sliced, (Real Cheese, Not Imitation), As specified in the Code of Federal Regulations, LB

TITLE 21, CHAPTER I, SUBCHAPTER B, PART 133 --CHEESES AND RELATED CHEESE

PRODUCTS , Subpart B. 133.173 ,One of the following cheeses. (To be determined by the FSA).

Pasteurized Process Cheese American. Each of the ingredients used in the food shall be declared on the label. Manufacturer's letters will NOT be accepted in lieu of labeling. INDIVIDUALLY

WRAPPED.

C-2 Cheese, Cheddar, U.S. Grade AA or A. "Cheddar cheese" is cheese made by the cheddaring LB process or by another procedure which produces a finished cheese having the same physical and chemical properties as the cheese produced by the cheddar process and is made from cow's milk with or without the addition of coloring matter and with common salt. contains not more than 39 percent of moisture. and in the water-free substance, contains not less than 50 percent of milk fat and conforms to the provisions of §19.500, "Definitions and Standards of Identity for Cheese and Cheese Products." Food and Drug Administration (21 CFR 19.500). Manufacturer's letters will NOT be accepted in lieu of labeling (Bidder needs to indicate if cheese is Loaf/Block or Shredded Coarse\. Packaoino: 5 lb to 40 lb sealed Baos or containers.